Chemex
Our step-by-step recipe for a sweet, balanced cup.
What you need
- Chemex and a filter
- Scale and timer
- Fresh coffee
Recipe
- Coffee: 22g, medium-fine (like sand)
- Water: 352g at 200°F / 93.5°C
- Time: 3:00–3:30
- Makes: 12oz
Steps
- Grind 22g of coffee medium-fine.
- Rinse the filter with hot water to warm the brewer and get rid of any paper taste. Pour out the rinse water.
- Add the grounds and tare your scale.
- Start the timer and pour 50g of water, wetting all the grounds. Let it bloom for 30 seconds.
- Pour slowly in circles, staying off the edges, until you hit 200g.
- Around 1:30–2:00, keep pouring until you reach 352g. Keep the brewer about half full.
- Once it's done dripping, toss the filter and pour.
Tips
- Filtered water tastes better.
- Pour slow and steady.
- The ratio is 16:1, or 16g of water for every 1g of coffee.
Brew it with Honey Dirt
Shop Coffee →Chemex
Clean, bright and elegant. Our step-by-step recipe for a sweet, balanced cup.
Let’s brew
- 1
Grind
Weigh and grind 22g of coffee to a medium-fine grind. Think sand.
- 2
Rinse the filter
Place a cone filter in the brewer and rinse it with hot water. This preheats the brewer and removes any papery taste.
- 3
Add coffee and tare
Add your ground coffee to the filter and tare the scale to 0g. We like a 16:1 ratio, 16g of water for every 1g of coffee.
- 4
Bloom · 0:00
Start your timer and gently pour 50g of water into the center of the grounds so they are evenly saturated. The bloom releases CO2 for a more even extraction. Wait 30 seconds.
- 5
First pour · 0:30
Pour in a slow circular motion, avoiding the edges of the filter. Stop at 200g.
- 6
Second pour · 1:30
Keep pouring in circles until you hit 352g, keeping the cone about halfway full for the next 1:00–1:30.
- 7
Serve
Once it finishes dripping, discard the filter and enjoy your coffee.
